X2 on the cooking temperature. I like rare....but I call that rarrrr. You could call that Venison Tartare Thai Salad
I sliced some thin backstrap off the last one I did, pounded it paper thin, and marinated it in olive oil and red wine vinegar. It made a GREAT carpaccio.
If its the slightest bit warm in the middle, its medium rare.
I cooked up a same-day-of-kill whole backstrap last night at a friend's b-day party. There were several people there who had never had venison before (much less eaten an animal the same day if was killed) including an 11 year old. True to form, I cooked it like the picture above, sliced it and let everyone eat it with their fingers right off the cutting board. Blood ran down chins and splattered on the floor, men groaned, women swooned, fingers licked.... it was all over inside of 3 minutes. The 11 year old asked his father if he could learn how to deer hunt so that they could do this again.
Plus, it was a same-day kill to table as well.
10 kids got to go back to school last Fall and say they ate Rattlesnake. (or as I called it RattleSNACK)
